Post by Carissa on Dec 31, 2009 13:31:32 GMT -5
~ Apple Coffeecake Muffins ~
1 1/2 cups all purpose flour
1 1/2 cups wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup milk
1/4 cup applesauce
1/4 cup oil
1 apple - peeled, cored, and diced
Streusel topping:
4 tablespoons brown sugar
2 tablespoons all purpose flour
2 tablespoons cinnamon
2 tablespoons butter
Combine the first five dry ingredients in a mixing bowl. In a separate bowl, combine the four wet ingredients. Add the wet to the dry and stir. Mix in the chopped apples.
Spoon batter into liberally greased muffin tins, filling them about 3/4 full.
In a small bowl, mix the first three ingredients for the streusel topping together. Then, using a pastry cutter, a fork, or your fingers, mix in the butter until you have a crumbly mixture. (*TIP* Do not use soft margarine. You will not get crumbs and it will make a mess.) Sprinkle the mixture on top.
Bake in a 350° F oven for about fifteen minutes. This recipes makes roughly 18 muffins. You might need to coax these muffins out of the tin. Run a butter knife around the muffin to help loosen it and then gently lift it out. Normally, I just dump my muffins onto a cooling rack, but these muffins need a bit more care than that or you're going to end up with muffin tops on your cooling rack and a bunch of leftovers in your muffin tins.
1 1/2 cups all purpose flour
1 1/2 cups wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup milk
1/4 cup applesauce
1/4 cup oil
1 apple - peeled, cored, and diced
Streusel topping:
4 tablespoons brown sugar
2 tablespoons all purpose flour
2 tablespoons cinnamon
2 tablespoons butter
Combine the first five dry ingredients in a mixing bowl. In a separate bowl, combine the four wet ingredients. Add the wet to the dry and stir. Mix in the chopped apples.
Spoon batter into liberally greased muffin tins, filling them about 3/4 full.
In a small bowl, mix the first three ingredients for the streusel topping together. Then, using a pastry cutter, a fork, or your fingers, mix in the butter until you have a crumbly mixture. (*TIP* Do not use soft margarine. You will not get crumbs and it will make a mess.) Sprinkle the mixture on top.
Bake in a 350° F oven for about fifteen minutes. This recipes makes roughly 18 muffins. You might need to coax these muffins out of the tin. Run a butter knife around the muffin to help loosen it and then gently lift it out. Normally, I just dump my muffins onto a cooling rack, but these muffins need a bit more care than that or you're going to end up with muffin tops on your cooling rack and a bunch of leftovers in your muffin tins.